A batch of roast vegetables is a simple dish that requires minimal pots and pans, which means less washing up.  Hooray! Not only is this meal incredibly versatile in that you can add whatever you want, but, his dish is gluten-free friendly! Hooray again!

Roasted Vegetable Medley
Makes 2 Servings

Carrots- baby or big, whatever you’ve got.  If you’re using baby use 5 or 6.
2 Medium sized potatoes
1 Onion, sliced into wedges
2 garlic cloves, thinly sliced
6 or 7 broccoli florets
8 mushrooms, halved
1 bell pepper
2 tomatoes, chopped
2 radishes, sliced
2 tbsp Olive oil
1 tbsp Balsamic Vinegar
Salt and Pepper to season
Herbs: dried herbs will do, I used Oregano, Parsley, Rosemary, Thyme, Sage, Paprika, and some dried red chili flakes.

Chop up all your veggies and throw in a baking tray. Heat up the oven to 400°F.  Douse veggies with olive oil and balsamic vinegar. Throw in spices, and season to taste.  Leave in oven for about 45 minutes, stirring once or twice.  I would highly recommend some squash for this recipe, its omittance was purely a matter of inconvenience.

We ate this dish with the avocado mousse mentioned below.  Originally I was thinking of pairing it with some form of pesto, I had radish leaves stuck in my head, but the radishes came without leaves, so that didn’t happen. Additionally, the basil plant is a bit meager at the moment, so I felt bad taking a lot of leaves from him.